Kansas steak & chips


  • 225g sirloin steak
  • 17g spice shot
  • 280g potato wedges - skin on 1/8 wedge
  • 1g rosemary
  • 2g sea salt
  • cracked black pepper to taste
  • 7g cold-pressed rapeseed oil
  • 2g garlic puree
  • vine tomatoes
  • sliced onion
  • 300g sparkling water
  • 100g malt vinegar
  • 8g salt
  • black pepper to taste
  • 265g plain flour


Marinate steak in the spice shot overnight

Cut the potatoes into wedges and mix with rosemary, sea salt, black pepper, garlic & rapeseed oil - roast in a preheated oven at 180c fan for 40 minutes, turning halfway

For the onion rings - whisk together the water, vinegar, salt, black pepper and flour. Dip the sliced onions into the batter mix and deep fry at 180c until floating and golden brown

Roast the vine tomatoes on a baking tray in a preheated oven at 180c fan for ten minutes

Pan fry the steak in a non-stick frying pan until desired cook is achieved